Monday and HOT! Monday is NOT one of my favorite days to cook dinner. I like to have crock pot meals to minimize my time in the kitchen. Well, today, the outdoor temperature has reached 100°, my kitchen is on the West side of my home, and heating up the kitchen late in the day is not something I like to do. My recipe for Crock Pot Chicken takes only 4 hours! I saw a recipe on Home is where the Holmans are. I made a few adjustments and gave it a go. It is very easy and taste delicious. I also served some Parmesan and Cayenne Pop-Overs that I saw on Michele Woman Cave.
|Petite size Muffin Pan|
1 cup milk
2 large eggs
2 tbsp butter, melted
1 cup flour
1/4 tsp salt
1/2 tsp cayenne
1/2 cup Parmesan cheese freshly grated
Preheat oven to 450°.
In a medium sized bowl, whisk together milk, eggs, melted butter, flour, salt and cayenne.
Add in grated Parmesan cheese.
Bake for 15 minutes and reduce oven heat to 400°. Bake until golden brown
serve while hot.
The chicken is made Italian style and served over pasta, so the pop overs taste great with it!
Here is what you need!
1 packet Zesty Italian dressing seasoning
1 8 oz. cream cheese (softened)
2 cans cream of chicken soup
1/2 cup White cooking wine
Salt and pepper to taste
Cook in crock pot on low for 4 hours.
Add milk for thinning sauce if desired.
Cook your choice of pasta, I chose Fuselli.
Serve chicken over pasta and spread sauce over chicken. Top with grated parmesan cheese and serve with a Spinach Salad! (which the pop overs taste great with too!)
|Crock Pot Chicken|